Brussel sprouts are currently in season and are loaded with vitamins A, K, C, and B6. These petite greens have been shown to help mitigate heart disease, boost the immune system, and even fight cancer. There are a million ways to prepare them but I have developed my own oil-free way of roasting them that assures a crispy outer layer and a meaty, sweet interior.
1 lb. organic Brussel sprouts, halved
3 cloves garlic, chopped
1/2 lemon, juiced
3 tbsp balsamic vinegar
1 tbsp mustard
3 tbsp red wine
1 tbsp rosemary
1/2 tbsp oregano
3 tbsp currants or raisins
3 tbsp pine nuts
1/2 tbsp black cumin
3 tbsp strap molasses or honey
1/2 tbsp dill
1/2 tbsp soy sauce or liquid aminos
1 large sealable plastic bag
1. Chop off stem and half the Brussel sprouts. Put halved Brussel sprouts, pine nuts, and currants into plastic bag.
2. Mix chopped garlic, balsamic vinegar, mustard, oregano, wine, honey, rosemary, dill, and soy sauce in a bowl. When combined add to plastic bag. Massage and let sit for at least 1 hour ( overnight preferred)
3. Preheat oven to 400 degrees. Line baking sheet with parchment paper and spread out the sprouts.
4. Bake for 15 minutes. Pull out and flip. Bake for an additional 15 minutes.